Vegan Cheesecake

[Guest guest]

Last week someone posted VT's 25 Best Recipes and the lemon cheesecake was

divine. I'd tried it the week before and was so happy that somone had posted

it. I'll send it again - sorry for the duplicate. But this recipe is definitely

the easiest.

 

 

* Exported from MasterCook *

 

Tofu Cheesecake

 

Recipe By :Louise Hagler and Dorothy R. Bates

Serving Size : 10 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 cups tofu

1/4 cup lemon juice

1/2 cup oil

1 cup sugar

1 teaspoon vanilla

pinch salt

CRUST

1 1/2 cups graham cracker -- crushed

1/4 cup melted margarine or oil

1 tablespoon sugar (optional)

 

Combine ingredients in a blender or processor until creamy, adding a little

water at the end if needed to make tofu smooth. Pour into crust and Bake at

325F for 50 minutes until set in the middle. Cool and top with fresh

strawberries, drained crushed pineapple, sliced kiwi, sweet cherries or

blueberries.

Mix crumbs, sugar and oil and press into the bottom and sides of a 9 " pie plate.

This crust can be baked, cooled and filled with a pudding recipe. Bake for 10

to 12 minutes at 325F. You need not prebake it for cheesecake.

 

Source:

" The New Farm Vegetarian Cookbook "

 

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Per serving: 383 Calories (kcal); 18g Total Fat; (41% calories from fat); 8g

Protein; 49g Carbohydrate; 0mg Cholesterol; 220mg Sodium

Food Exchanges: 2 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 3 Fat; 1 1/2

Other Carbohydrates

 

NOTES : The recipe doesn't specify what kind of tofu, I used 2 pkgs (12 oz) of

firm silken tofu with good results. You can use a store-bought pie crust, I

have with good results. For sugar I use Maple Sprinkles, which is sprayed and

dried maple syrup.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0